My search for a perfect croissant achieved, I decided to try adding twenty percent whole rye into the picture. Not reinventing the wheel exactly, as it's been done. The challenge is the understanding of using rye or other flours with less protein as a flavor...
Craving croissants, I made up a batch with a mix of half white whole wheat and all purpose flour. Finding some fresh yeast in the store for a change, I decided to let down my purist sourdough ferment and make this easier to schedule while I am at work. Using...
Whether it's pizza or levain, I'm always searching for another grain to make healtheir bread or goodies, like croissants. Or just add texture and fragrance by introducing whole grains. Today's post is dedicated to spelt croissants. I...
There's a famous story about bakers alerting the city of Vienna to Turkish attack years and years ago, using the Ottoman's crescent symbol as something worth a ferocious bite. Whatever its origins, I have wanted to master the croissant for a long time, as well. I...
Prior to attending a one day croissant class at my alma mater, French Culinary Institute, I decided to give croissants a go, again. Previously, I had failed with straight levain and spelt. I thought that a wee bit of yeast would help. Or some points from...
Croissant in France. Viennoiserie in Austria. Recently, I've seen a bunch of conversation about its history. Reading about the Ottoman empire, I became a fan of a 16th century-inspired myth of Viennese bakers creating it, their goal to shape crescent...
Feel free to follow us on social media for the latest news and more inspiration.